Nancys Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Coarse salt and coarse black pepper 1 tablespoon extra-virgin olive oil 3 tablespoons butter 2 small heads cauliflower, or 1 large, cut into small bunches of florets 3 ribs celery and leafy tops from the heart of stalk, finely chopped 1 medium onion, chopped 2 tablespoons chopped fresh thyme leaves 2 tablespoons all-purpose flour 1 quart chicken broth 1 cup half-and-half or whole milk Hot sauce, optional 3 tablespoons chopped fresh parsley leaves or chives, for garnish 1/2 cup grated Parmesan, for passing at the table (extra calories depending upon how much you use)
In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season soup with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.
Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.
Serving Size: Makes 6 soup bowl servings
Number of Servings: 6
Recipe submitted by SparkPeople user NCAPONI.
Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.
Serving Size: Makes 6 soup bowl servings
Number of Servings: 6
Recipe submitted by SparkPeople user NCAPONI.
Nutritional Info Amount Per Serving
- Calories: 165.9
- Total Fat: 9.7 g
- Cholesterol: 19.6 mg
- Sodium: 540.3 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.5 g
- Protein: 6.3 g
Member Reviews